CITRUS ESSENTIAL OILS, A NATURAL ALTERNATIVE FOR FOOD PRESERVATION

LUCIARDI, MARÍA C; CARTAGENA, ELENA; BLÁZQUEZ, M AMPARO; ARENA M.E.; ALBERTO M. R.

Conferencia; Webinar on Functional Foods and the Immune System; 2020

United Scientific Group

Citrus Essential Oils, A Natural Alternative for Food PreservationBiofilm formation is a severe problem in the food industry. A biofilm can contaminate anywherein the food processing industry and from there contaminate food. Standardized and protocolizeddisinfection processes against free-living bacteria are not effective against microorganisms inbiofilm.One strategy to ensure food safety is to avoid biofilm and other virulence factors, the formationof which is controlled by a chemical communication system called quorum sensing. Ifcommunication is hacked, bacterial virulence is avoided. Among the bacteria that form a biofilm,we focus on Pseudomonas aeruginosa, a model for studying Quorum sensing (QS) in GramnegativebacteriaFood preservatives need much higher doses than nontoxic to inhibit a biofilm, and on the otherhand, for a substance to be used in food, it must be safe, according to the Codex Alimentarius. Forthis reason, essential oils (EO), generally recognized as safe products, are a hopeful alternative.We demonstrate that mandarin essential oils obtained by cold pressing (EOP) and cold pressing,followed by steam distillation (EOPD), are a viable alternative.Its main component is monoterpene limonene, followed by γ-terpinol, myrcene, and α-pinene.Although EOs were unable to inhibit bacterial growth at 4 mg/ml, EOP and EOPD significantlyinhibited P. aeruginosa biofilm formation at 0.1 mg/ml. Likewise, they decrease the viability of thecells present in (41%), the production of QS autoinducers (33%), and the enzyme elastase thatbreaks down tissues and facilitates dissemination (75%).Mandarin essential oils are a successful alternative for general use as preservatives in the foodindustry.